Eccles Cakes

Pastry

• 90 g ice cubes
• 180 g unsalted butter, diced (1 cm) then frozen for 30 minutes
• 200 g plain flour, plus extra for dusting
• ½ tsp fine sea salt
• 2 Tbsp water

Filling

• 25 g unsalted butter
• 50 g dark brown sugar
• 100 g currants
• ½ tsp ground allspice
• ½ tsp ground nutmeg
• 1 egg white
• 1 Tbsp caster sugar, for sprinkling